smoke your meat

[themachenic,]

smoke your own meat for storage.last a long time if properly done!:D

[Diesel]

smoke your own meat for storage.last a long time if properly done!:D

Welllll Why don't you talk about your methods, and help instruct others on how to do it.

[themachenic,]

you can build your own smoker out of a trash can.or build a real smoke house.you can smoke just about any meat.you can brine soak your meat in the frdge.or you can dry rub it.if you want to know more i can tell you.!:D

[Diesel]

Tell us step by step man, give times, temps etc!

[themachenic,]

http://www.3men.com/bacon_making.htm

this is the way to do it saves me typing so much!:):)

[themachenic,]

meat temp should be at 140 degrees.if over that you aint smoking it your cooking it.do not put over direct heat.you want the smoker as steady as it can be for 3 or 4 hours.dont use to much smoke or your meat will be bitter.

[themachenic,]

the key is steady temp and the cure!:)

[themachenic,]

the temp is critical you don't want botulism.:eek:

[thegrouch98]

I have been dehydrating and smoking my own emergency supplies for several years. It is very cost efficient and you have control over your product. I have an inexpensive Brinkmann gas fired smoker an and a a temperature controlled dehydrator. I then place the end product in a seal a meal storage bag and evacuate the oxygen. my rotation is thus reduced to every 18 months on jerky, etc, and 12 months on dehydrated fruits and vegetables. I agree, temperature and removal of oxygen is critical. Otherwise you have only product to feed your enemies. e.g. Botulism, Salmonella, etc.

[themachenic,]

that is right.:)

[themachenic,]

if done well its awesome eating!!!:)

[themachenic,]

i am going to use a grill someone made of stainless steal to make a smoker for backup.i have a steel baox i will cut a hole in the box end.and a hole in the grill.and put them together with 2inch water pipe.the grill will be the smoke chamber.the box will be the fire box.:)

[Dracos]

Don't use pine trees for smoking. Stick to hardwoods. I like apple. It tastes good and I get about 200 pounds a year of it when I prune my trees. For those of you that can get them oak, hickory, and mesquite, are quite good. I dry the wood for about a year, then soak it in water for a half hour. I wrap it in foil to keep it from catching fire. Start the fire with charcoal. Put your chosen wood on top of the coals. One way to tell when it is done is to pull on the turkey leg. If it comes off, its done.

[waitnc]

Food Smoking Hut/Building?

Dracos,

Do you have any ideas as to how to build a out building capable of smoking/drying a whole steer or deer? Hardwood isn't in short supply here, Oak, Maple, Walnut, Cherry, Hickory...Also lots of cedar red and white for wall planks. I am inventive and adaptive, just need some direction to work with can you or anyone help?

[pathfinder3081]

Dracos,

Do you have any ideas as to how to build a out building capable of smoking/drying a whole steer or deer? Hardwood isn't in short supply here, Oak, Maple, Walnut, Cherry, Hickory...Also lots of cedar red and white for wall planks. I am inventive and adaptive, just need some direction to work with can you or anyone help?

I can't remember but the Link that Bayou Blaster has a little of everything. It has info firing Potery and the huts to build. I am sure it has some Smoke house info there.;)